Endo Edibles

Ynyshir Restaurant and Rooms

2014 Gusbourne Blanc de Blancs (Kent)

2023 Montgomery Vineyards Solaris (Wales)

Dashi – Hand flaked Katsobushi

Japanese Madai – White Soy, Fresh Wasabi

Japanese Hamachi – Tama Miso

Japanese Hamachi – Wakayama Budo Sansho, Teriyaki

Balfego Bluefin Tuna – A5 Wagyu Ribeye, Ginger, Wasabi

Balfego Bluefin Tuna – Unrolled Hand Roll, Australian Black Truffle

Balfego Bluefin Tuna – Picual Olive, Jalapeno, Yogurt

Balfego Bluefin Tuna – Omed Olive Oil, Sourdough, Tomato

Carabineros Prawn – Wild Garlic

N25 Kaluga Caviar – Hokkaido Scallop

Atlantic Black Cod – Miso

Atlantic Black Cod – Smoked Butter, Parsley

Singapore Chili Crab – Fried Bun

BBQ Lobster – Nahm Jim

BBQ Lobster – Thaidoori, Satay

Blue Belly Shrimp – Green Curry

Blue Belly Shrimp – Laab

Iio Jozo Vinegar – Pickled Ginger

Miso Cured Duck Liver – Grand Tokaji Eszencia, Hokkaido Scallop, Green Strawberry

Silverhill Farm Duck – Compressed Cucumber, Hoisin

French Squab Pigeon Char Siu – Smoked Eel, Onion, Sesame

Female A5 Japanese Wagyu Beef – Cap, Daikon Oroshi, Cured Yolk

Female A5 Japanese Wagyu Beef – Shiitake Broth, Kombu

Female A5 Japanese Wagyu Beef – Currydon

Japanese Crown Melon Kakigori – Straciatellia, Cucumber, Mint

Kuzu Custard – Yamanashi White Peach

Ynyshir Birch – Banana Ice Cream, N25 Kaluga Caviar

Bahraini Royal Garden Date – Miso Sticky Toffee Pudding

Ethiopian Ynyshir Edition Tiramisu

Jenkins Farm Milk – Kent Mango, Vietnamese Passion fruit

Any discussion of Ynyshir Restaurant & Rooms is a discussion of Chef Gareth Ward, the Chef-owner originally from rural England who has quickly emerged as one of the most original voices in the global dining scene.

Located in Wales and currently awarded 2 stars Ynyshir takes guests on a five hour journey complete with bumping music, knives forged on-site and proteins from a hand-built salt room.

High effort but thoughtful, the process of navigating several hours rewarded with thirty or so bites, guests begin with seats in the lounge with bubbly from Kent before a discussion of all the top-tier Ingredients and a brief tour of the grounds.

Trained at Sat Bains and informed by Japanese technique, a willingness to source the best products in the world regardless of origin no small feat in northern Wales, transition to the dining room lays out like a theater with Ward and his team preparing each dish from scratch while service is exceedingly gracious.

Divided into courses by primary Ingredient, simple Dashi followed by precisely sliced Madai, Hamachi and four distinct interpretations of Balfego Bluefin Tuna, every dish is simultaneously dainty yet impactful with a decidedly minimalist approach that pairs just a few flavors in ways that allow them to shine.

An uncompromising vision that starts with sourcing, Prawns in Wild Garlic followed by a generous amount of Caviar matched to Scallops, Black Cod comes next with a thick Miso Sauce followed by a frothy cup of Parsley with Butter.

Shifting to Southeast Asia with a dazzling display of Singapore Chili Crab then Lobster and Shrimp as Curry or Thai flavors, then refreshing the palate with razor-thin Ginger chilled and kissed with Vinegar, Poutry sees dry-aged Duck then Pigeon shift to Cantonese-favorites like Peking Duck and Char Siu with smoked Eel.

Not leaving anything to chance with imported A5 Wagyu, first served thin with Egg Yolk before a sort of Shabu-Shabu in Umami-laden broth, ynyshir’s final savory came from Ward’s fondness of Japanese Curry, though less heated and more complex than most.

Pressing the peddle Dessert, a total of six starting with refreshing hand-shaved Crown Melon Kakigori, Kuzu Custard serves setup for slow-churned Banana Ice Cream with Caviar and 99% reduced sap from the restaurant’s own Birch.

All-in sourcing Dates for Sticky Toffee Pudding from the Bahraini Royal Garden, and every Bean of a highly regarded single-origin Coffee for Tiramisu, the room brightens to Arctic Monkey’s “There’d Better Be a Mirrorball” just before diners make their way to the lounge for one final dish before the option for digetifs, coffee, tea and time to reflect on how fortunate it is to dine at a place so fully committed to excellence.

www.ynyshir.co.uk